Healthy Ground Turkey Sweet Potato Bake with Broccoli

By Jennifer

I know how hard it can be to find a dinner recipe that’s both nutritious and satisfying for the whole family. That’s exactly why I created this Ground Turkey Sweet Potato Bake – it’s packed with lean protein, colorful veggies, and natural sweetness that even picky eaters love.

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This one-pan wonder combines savory ground turkey with tender sweet potatoes, fresh broccoli, and nutrient-rich spinach for a complete meal.

I love serving this on busy weeknights because it requires minimal prep and delivers maximum flavor and nutrition.

Quick Recipe Info

Nutrition	Per Serving	Dietary Info	Details
Calories	320	Gluten-Free	Yes
Protein	28g	Dairy-Free	Yes
Carbs	32g	Paleo-Friendly	Yes
Fat	9g	Keto-Friendly	No
Fiber	6g	Whole30 Compliant	Yes (if compliant seasonings used)
Servings	6	Nut-Free	Yes

Why You’ll Love This Recipe

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• It’s a complete one-pan meal that saves you from washing multiple dishes after dinner
• The natural sweetness of sweet potatoes balances perfectly with savory turkey and herbs
• You get three different vegetables in one dish, making it incredibly nutrient-dense
• This recipe is easily customizable based on what you have in your fridge
• It reheats beautifully, making it perfect for meal prep and leftovers
• The combination of protein and complex carbs keeps you full for hours
• It’s family-friendly and appeals to both kids and adults
• You can have it on the table in under an hour with minimal hands-on time

Ingredients to Make Ground Turkey Sweet Potato Bake

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Getting the right ingredients is key to making this dish shine with flavor and nutrition. I’ve carefully selected each component to ensure you get a balanced, delicious meal that doesn’t compromise on taste. Let me walk you through what you’ll need and why each ingredient matters.

Ground Turkey (1.5 pounds, 93% lean)

I prefer using lean ground turkey because it’s high in protein and lower in saturated fat than ground beef. The 93% lean ratio gives you enough fat for flavor without making the dish greasy. Make sure your turkey is fresh and properly thawed if you’re using frozen.

Sweet Potatoes (3 medium, about 1.5 pounds, peeled and diced into 1/2-inch cubes)

Sweet potatoes are the star carbohydrate in this dish, providing natural sweetness and tons of vitamin A. I dice them into half-inch cubes so they cook evenly and become tender without turning mushy. Choose firm sweet potatoes with smooth skin for the best results.

Broccoli Florets (2 cups, cut into bite-sized pieces)

Fresh broccoli adds a nice crunch and brings important nutrients like vitamin C and fiber to the dish. I cut the florets into bite-sized pieces so they’re easy to eat and cook at the same rate as the other vegetables. You can use the stems too if you peel and dice them.

Fresh Spinach (3 cups, packed)

Spinach wilts down significantly during cooking, which is why we start with three full cups. It adds iron, folate, and a beautiful pop of green color to the bake. Fresh spinach works better than frozen here because it has better texture and doesn’t release excess water.

Olive Oil (2 tablespoons)

A good quality olive oil helps everything cook evenly and adds healthy fats to the dish. I use it both for sautéing the turkey and for roasting the vegetables. Extra virgin olive oil brings the best flavor.

Yellow Onion (1 medium, diced)

Diced onion provides aromatic flavor and natural sweetness when cooked. It creates a savory base that complements the turkey perfectly. I prefer yellow onions for their balanced flavor, but white onions work too.

Garlic (4 cloves, minced)

Fresh garlic is non-negotiable for me because it adds so much depth and savory flavor. Mincing it finely helps it distribute evenly throughout the dish. If you’re short on time, pre-minced garlic works in a pinch.

Dried Oregano (1 teaspoon)

Oregano brings an earthy, slightly peppery flavor that pairs wonderfully with turkey. It’s one of those herbs that really makes the dish taste more complex. I use dried because it’s more concentrated than fresh.

Paprika (1 teaspoon)

Paprika adds a subtle sweetness and beautiful color without any heat. It complements the sweet potatoes particularly well. I use regular paprika, but smoked paprika would add an interesting twist.

Ground Cumin (1/2 teaspoon)

Cumin provides a warm, earthy undertone that makes the dish feel more substantial. Just half a teaspoon is enough to add depth without overpowering other flavors. It’s especially good with sweet potatoes.

Sea Salt (1 teaspoon, or to taste)

Salt is essential for bringing out all the natural flavors in this dish. I use sea salt because it has a cleaner taste than table salt. You can always adjust the amount based on your preferences.

Black Pepper (1/2 teaspoon, freshly ground)

Freshly ground black pepper adds a subtle heat and complexity. It brightens up the overall flavor profile. I always recommend grinding it fresh for the best taste.

Chicken Broth (1/4 cup, low-sodium)

A small amount of broth keeps everything moist during baking and adds extra savory flavor. Low-sodium broth lets you control the salt level better. You can substitute with vegetable broth if you prefer.

Shredded Cheese (1 cup, cheddar or mozzarella)

The cheese creates a gorgeous golden, bubbly topping that makes this dish irresistible. I love using sharp cheddar for its bold flavor, but mozzarella gives a milder, stretchier result. You can also use a Mexican blend or Monterey Jack.

Steps to Make Ground Turkey Sweet Potato Bake

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This recipe comes together in straightforward steps that anyone can master. I’ve broken down the process so you can see exactly what to do at each stage for perfect results every time.

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 400°F (200°C) so it’s ready when you need it. While the oven heats, lightly grease a 9×13-inch baking dish with a bit of olive oil or cooking spray. This preparation step ensures everything will be ready to go once you’ve cooked the turkey mixture.

Step 2: Prepare the Sweet Potatoes

Peel your sweet potatoes and dice them into uniform half-inch cubes for even cooking. Place the cubed sweet potatoes in a large bowl and toss them with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for 15 minutes while you prepare the turkey. This head start helps the sweet potatoes cook through completely since they take longer than the other ingredients.

Step 3: Cook the Ground Turkey

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly so it doesn’t burn.

Add the ground turkey to the skillet, breaking it up with a wooden spoon or spatula. Cook for 6-8 minutes, stirring occasionally, until the turkey is browned and no longer pink. Make sure to break up any large chunks so you get nice, small crumbles throughout.

Step 4: Season the Turkey Mixture

Once the turkey is fully cooked, add the oregano, paprika, cumin, salt, and black pepper. Stir everything together and let it cook for another minute so the spices become fragrant and coat the meat evenly. This step is crucial for building layers of flavor throughout the dish.

Step 5: Add the Spinach

Add the fresh spinach to the skillet with the turkey mixture, stirring constantly. The spinach will wilt down dramatically in just 1-2 minutes from the heat of the cooked turkey. Once it’s completely wilted, remove the skillet from the heat.

Step 6: Combine Everything in the Baking Dish

Remove the partially roasted sweet potatoes from the oven (they should be slightly tender but not fully cooked). Transfer them to your prepared 9×13-inch baking dish. Add the turkey and spinach mixture on top of the sweet potatoes and stir everything together gently.

Add the broccoli florets to the baking dish, distributing them evenly throughout the mixture. Pour the chicken broth over everything and give it one final gentle stir to make sure the liquid is distributed. The broth will keep everything moist during the final baking stage.

Step 7: Bake Until Golden and Tender

Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 20 minutes covered, which allows the vegetables to steam and become tender. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the broccoli is tender and the top starts to get slightly golden.

Step 8: Add the Cheese Topping

After the dish has baked uncovered for 10 minutes, remove it from the oven. Sprinkle the shredded cheese evenly over the entire top of the bake. Return it to the oven and bake for an additional 5-7 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots.

Step 9: Rest and Serve

Remove the baking dish from the oven and let it rest for 5 minutes before serving. This resting time allows the flavors to settle and makes it easier to portion out. The dish should be fragrant, colorful, and have vegetables that are tender but not mushy.

Serving Suggestions

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I love serving this bake with a simple side salad dressed in lemon vinaigrette for extra freshness. The bright, acidic dressing cuts through the richness of the dish perfectly.

A dollop of Greek yogurt or sour cream on top adds creaminess and tang. You can also use avocado slices if you want to keep it dairy-free.

For those who want extra carbs, serve it alongside some crusty whole-grain bread. The bread is perfect for soaking up any flavorful juices from the bake.

Fresh herbs like cilantro or parsley sprinkled on top add a pop of color and freshness. I especially love cilantro because it complements the cumin beautifully.

A squeeze of fresh lime juice over each serving brightens all the flavors. It’s a small touch that makes a big difference.

If you’re feeding kids, they might enjoy this with a side of their favorite dipping sauce. Ranch dressing or a mild salsa work particularly well.

Cauliflower rice makes an excellent low-carb side if you want to add more volume without extra calories. It soaks up the savory flavors wonderfully.

Meal Prep Tips

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Yes, this recipe is absolutely fantastic for meal prep and making ahead. It’s actually one of my go-to dishes for Sunday meal prep sessions.

You can prep all the ingredients up to 24 hours in advance and store them separately in the refrigerator. Dice the sweet potatoes and keep them in water to prevent browning, and store the cut broccoli in an airtight container.

The turkey mixture can be cooked completely ahead of time and refrigerated for up to 2 days. When you’re ready to bake, just combine everything and follow the baking instructions.

For full make-ahead assembly, you can put the entire unbaked dish together and refrigerate it covered for up to 24 hours. Just add an extra 10 minutes to the baking time since it’ll be starting cold.

I often make the complete baked dish on Sunday and portion it into individual containers. Each portion reheats beautifully throughout the week for quick lunches or dinners.

Freeze individual portions in airtight containers for up to 3 months for ultimate convenience. Label them with the date so you know when you made them.

When freezing, I recommend slightly undercooking the broccoli so it doesn’t get mushy when reheated. This keeps the texture much better after thawing.

To use frozen portions, thaw them overnight in the refrigerator. Then reheat in the microwave for 2-3 minutes or in the oven at 350°F for 15-20 minutes.

Meal prep containers with dividers work great if you want to pack this with a side salad. Keep any fresh toppings like avocado or Greek yogurt separate until serving.

Tips and Tricks

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Use a meat thermometer to ensure your turkey reaches 165°F for food safety. This guarantees it’s fully cooked without being overdone.

Don’t skip the step of partially roasting the sweet potatoes first. They need that head start to become perfectly tender alongside the other ingredients.

If your broccoli florets are very large, cut them smaller so they cook evenly. Bite-sized pieces work best and are easier to eat.

For extra flavor, try browning the turkey really well without stirring it too much at first. Those caramelized bits add incredible depth to the dish.

Variations of Ground Turkey Sweet Potato Bake

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Try ground chicken or lean ground beef instead of turkey for a different protein option. Both work equally well with the sweet potatoes and vegetables.

Add some heat by mixing in red pepper flakes or diced jalapeños. A little spice transforms this into a completely different flavor experience.

Swap sweet potatoes for butternut squash cubes if you want a slightly different sweetness. The cooking time stays exactly the same.

Mediterranean-style works beautifully with feta cheese, sun-dried tomatoes, and fresh basil. Add these in the last 5 minutes of baking.

Toss in some chickpeas for extra protein and fiber if you want a heartier vegetarian-leaning option. Use less turkey or make it fully plant-based.

Try adding bell peppers, zucchini, or mushrooms for more vegetable variety. Just make sure to cut them to similar sizes for even cooking.

A sprinkle of shredded cheese on top in the last 5 minutes creates a delicious golden crust. Cheddar, mozzarella, or Mexican blend all work great.

Storage Instructions

Store leftovers in airtight containers in the refrigerator for up to 4 days. Make sure the dish has cooled completely before sealing and storing.

Glass containers work best because they don’t absorb odors or stains. They’re also microwave-safe for easy reheating later.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Leave a little space at the top since the food expands when frozen.

Label containers with the date so you remember when you made it. This helps you use the oldest portions first.

Keep the bake separate from any fresh toppings or sauces you plan to add. Store those separately and add them fresh when serving. Also try my  Low Carb Cheesy Broccoli and Chicken Casserole.

Can We Reheat Ground Turkey Sweet Potato Bake

Yes, this dish reheats beautifully and tastes almost as good as freshly made. I actually think the flavors meld together even better the next day.

Microwave individual portions for 2-3 minutes on high, stirring halfway through. Add a splash of water or broth if it seems dry.

For oven reheating, cover with foil and bake at 350°F for 15-20 minutes until heated through. This method keeps the texture better than microwaving.

Reheat only what you’ll eat rather than reheating the entire dish multiple times. Repeated heating can make the vegetables mushy.

Recipe FAQs

Can I use ground turkey breast instead of regular ground turkey?

Yes, but ground turkey breast is much leaner and can turn out drier. I recommend adding an extra tablespoon of olive oil to keep everything moist.

Do I need to peel the sweet potatoes?

You can leave the skins on if you prefer, especially if they’re organic and well-scrubbed. The skins add extra fiber and nutrients to the dish.

Can I use frozen broccoli and spinach instead of fresh?

Frozen broccoli works fine, but thaw and drain it first to remove excess water. For spinach, frozen works too but squeeze out all the liquid before adding.

Is this recipe kid-friendly?

Absolutely, kids usually love the natural sweetness of the sweet potatoes. You can reduce the spices if your kids are sensitive to seasoning.

Can I make this in a slow cooker instead?

Yes, cook on low for 4-5 hours or high for 2-3 hours. Just brown the turkey first and add the broccoli in the last 30 minutes.

What if I don’t have chicken broth?

Water works fine, or you can use vegetable broth for extra flavor. You could also use bone broth for additional nutrition.

How do I know when the sweet potatoes are done?

They should be fork-tender and easy to pierce with minimal resistance. If they’re still hard, bake for another 5-10 minutes.

Can I double this recipe for a crowd?

Yes, just use two 9×13-inch baking dishes since everything won’t fit in one. Keep the cooking time the same.

Is this recipe Whole30 compliant?

Yes, as long as you use compliant chicken broth and skip any cheese toppings. Check that your spices don’t contain any added sugar.

Why is my turkey mixture watery?

This usually happens if the spinach released too much water or the turkey wasn’t drained properly. Next time, drain the turkey well and make sure the spinach is wilted completely before baking.

Conclusion

This Healthy Ground Turkey Sweet Potato Bake has become one of my most-made recipes for good reason. It’s nutritious, delicious, and incredibly versatile for any night of the week.

I love that it combines protein and vegetables in one simple dish that the whole family enjoys. There’s no need for complicated side dishes or multiple pots and pans.

The leftovers are just as good as the original, making it perfect for meal prep and busy weeknights. You can easily customize it based on what you have in your fridge or your family’s preferences.

Give this recipe a try and see how it becomes a regular in your dinner rotation. I’m confident you’ll love how easy, healthy, and satisfying it is!